Fruit & Nut Easter Egg

100-150g chocolate (the thickness you like your eggs will determine how much chocolate you need - choose between milk, white or dark!)

you will also need...

11cm easter egg mould (or whateve size you like, simply adjust the

This recipe makes one egg but it won’t take you much longer to

Ready… Steady… Bake…

Ensure the polished surface of the mould is clean and dry (this helps to produce a shine on the finished egg).

Divide the chocolate into 2 so you can build 2 layers. Then place two-thirds of the first layer into a bowl and melt over a pan of barely simmering water. Remove from the heat then add the remaining third, stirring vigourously until completely melted.

Meanwhile place the Whitworths Shots in the base of one half of the egg mould, drizzle a little of the melted chocolate over them to hold them in place.

Using a brush simply coat the inside of the mould with the melted chocolate. Refrigerateuntil set then repeat for the second layer. If you like a thicker chocolate then simply add another layer, refrigerating between them.

Once all the layers are in place, refrigerate for a further 45 minutes to fully set - once set they should simply fall out of the moulds.

To join the halves together simply heat a baking tray in the oven, remove from the oven then place the halves onto the hot surface to melt a little then hold together until set.